These Mexican-inspired black bean breakfast tostadas are quick and easy to make and a great way to start your day for breakfast or brunch.
Preparation Time
5 mins
Cooking Time
4 mins
Total Time
9 mins
Calories
392 Calories
Recipe Instructions
Step 1
Divide tostada shells between 4 plates.
Step 2
Combine back beans, avocado, and lime juice in a bowl. Gently stir to combine. Divide mixture between tostada shells. Top each tostada with a slice of cheese.
Step 3
Heat oil in a small skillet over medium-high heat. Crack an egg into the hot oil. Cook for 2 minutes. Flip and cook until set, 2 minutes more. Transfer egg to the top of one of the prepared tostada shells. Repeat with remaining eggs.
Step 4
Top each egg with salsa. Season with salt and pepper to taste. Serve immediately.
Ingredients
4 large eggs eggs
1 tablespoon vegetable oil
salt and freshly ground black pepper to taste
¼ cup salsa
2 tablespoons lime juice
1 medium avocado, peeled and pitted
4 slices Pepper Jack cheese
4 each tostada shells
1 (15.25 ounce) can black beans, rinsed and drained
